Pin Last Sunday morning, my kitchen smelled like caramelized peppers and fresh parsley while I stood watching the oven door. I'd thrown together whatever vegetables lingered in my crisper drawer, barely measuring anything, and somehow ended up with the most gorgeous frittata I'd ever made. My roommate wandered in, rubbing sleep from her eyes, and immediately asked what bakery I'd visited. When I told her I'd made it, she looked at me like I'd revealed a secret superpower.
My sister called me last month, completely defeated by another failed frittata that stuck to her pan and emerged in sad, rubbery pieces. I walked her through this method over the phone, and when she sent a photo of her first success, she'd styled it on actual plates with a proper salad. Sometimes the simplest recipes become the ones you return to again and again, especially when they make you feel like you actually know what you're doing in the kitchen.
Ingredients
- Broccoli florets: These little trees become tender and sweet in the oven, absorbing all the eggy goodness while maintaining enough bite to keep things interesting
- Red bell pepper: Adds natural sweetness and that gorgeous pop of color that makes this dish feel like celebration food, even on a Tuesday
- Zucchini: Sliced thin so it softens beautifully without becoming watery, contributing delicate flavor and lovely green flecks throughout
- Cherry tomatoes: They burst slightly in the heat, creating little pockets of brightness that cut through the richness of the eggs and cheese
- Red onion: Thinly sliced so it mellows into sweet, savory ribbons rather than overwhelming everything with harsh raw onion flavor
- Eggs: The backbone of the whole operation, so use the best ones you can find because quality actually makes a noticeable difference here
- Whole milk: Creates that custardy, tender texture we're all after, though I've used cream in a pinch and nobody complained
- Shredded cheddar cheese: I've found sharp cheddar gives the most flavor bang for your buck, but feta makes it taste like something you'd order at a fancy brunch spot
- Fresh parsley: Adds brightness and makes everything taste fresh, though dried works in a absolute emergency
- Salt and black pepper: Don't be shy with these eggs need proper seasoning or they'll taste disappointingly bland
- Dried oregano: Brings a subtle Italian undertone that makes this feel more like a proper meal than just scrambled eggs with vegetables
- Olive oil: Use a decent one here since it's carrying all those vegetable flavors into the eggs
Instructions
- Get your oven ready:
- Preheat to 375°F so everything can move seamlessly from stovetop to oven without that awkward waiting around period
- Sauté your vegetables:
- Heat olive oil in your oven safe skillet over medium heat, add broccoli, bell pepper, zucchini and onion, cooking 4 to 5 minutes until they've softened and released some of their moisture
- Add the tomatoes:
- Toss in those cherry tomatoes for just one minute, barely enough to warm them through, because you want them to hold their shape until they hit the oven
- Whisk the egg mixture:
- In a large bowl, combine eggs, milk, salt, pepper, oregano and parsley until everything's thoroughly incorporated and slightly frothy
- Combine everything:
- Pour that seasoned egg mixture evenly over your sautéed vegetables, then sprinkle cheese across the top like you're tucking them in for a nap
- Start on the stovetop:
- Let it cook for 2 to 3 minutes until you can see the edges beginning to set and pull away from the pan slightly
- Finish in the oven:
- Transfer the whole skillet to your preheated oven and bake for 15 to 18 minutes until the center's set and the top has developed this irresistible golden hue
- The patience step:
- Let it cool for 5 minutes before slicing, which feels like forever when you're hungry but makes the difference between neat wedges and a messy scramble
Pin This recipe saved me during that month when I was trying to use up everything in my freezer before moving. I made it so many times that I stopped measuring anything entirely, and somehow it got better every single time. Now whenever friends come over for brunch, someone always asks if I'm making 'that vegetable egg thing' and I realize I've accidentally become known for a dish I originally made just to clear out my crisper drawer.
Make It Your Own
After making this probably thirty times, I've learned that the vegetable combinations are endless as long as you keep the total amount roughly the same. Spinach and mushrooms work beautifully in spring, while diced butternut squash and kale make it feel like cozy autumn comfort food.
Serving Suggestions
I've discovered this frittata manages to feel elegant enough for company but casual enough for a solo Tuesday dinner. A simple green salad with lemon vinaigrette cuts through the richness, and warm crusty bread is never a mistake here.
Leftover Wisdom
Strange as it seems, I think this might actually taste better the next day when all the flavors have had time to really get to know each other. Cold wedges straight from the refrigerator have become my go to breakfast when I'm rushing out the door.
- Wrap individual portions and freeze them for those mornings when cooking anything feels impossible
- A quick 30 second zap in the microwave brings leftovers back to life remarkably well
- The texture holds up beautifully for meal prep, staying tender for several days in the refrigerator
Pin There's something deeply satisfying about turning a handful of vegetables into a meal that makes people feel cared for and well fed. Hope this becomes one of those recipes you make without even thinking about it.
Recipe Q&A
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Store in the refrigerator for up to 3 days and warm in a 350°F oven for 10-15 minutes or microwave individual portions.
- → What vegetables work best?
Bell peppers, zucchini, broccoli, onions, and cherry tomatoes are classic choices. You can also use spinach, mushrooms, asparagus, or whatever seasonal vegetables you have on hand.
- → Is this suitable for meal prep?
Absolutely. Slice into portions and store in airtight containers. It keeps well in the refrigerator for 3-4 days and freezes for up to 2 months.
- → Can I use different cheese?
Cheddar, feta, goat cheese, mozzarella, or Gruyère all work wonderfully. Choose a cheese that melts well and complements the vegetables.
- → Do I need an oven-safe skillet?
Yes, since the dish starts on the stovetop and finishes in the oven. Cast iron or stainless steel skillets work perfectly. Alternatively, transfer to a baking dish after stovetop cooking.